Pumpkin Walnut Cheesecake Recipe

Name: Pumpkin Walnut Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups graham cracker crumbs; 1/4 cup sugar; 6 tablespoons butter, melted; 3 packages (8 ounces each) cream cheese, softened; 3/4 cup sugar; 3/4 cup packed dark brown sugar; 1 can (15 ounces) solid-pack pumpkin; 1/4 cup heavy whipping cream; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 5 large eggs, lightly beaten; 6 tablespoons butter, softened; 1 cup packed dark brown sugar; 1 cup chopped walnuts

Servings: persons

2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3/4 cup packed dark brown sugar
1 can (15 ounces) solid-pack pumpkin
1/4 cup heavy whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground cloves
5 large eggs, lightly beaten
6 tablespoons butter, softened
1 cup packed dark brown sugar
1 cup chopped walnuts

1
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan.
2
In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
3
Bake at 325u00b0 for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake.
4
Bake 45 minutes longer or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

1993

kcal

Calories

134

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups graham cracker crumbs, 1/4 cup sugar, 6 tablespoons butter, melted, 3 packages (8 ounces each) cream cheese, softened, and more.

Yes, Pumpkin Walnut Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Walnut Cheesecake

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